Chocolate Peanut Butter Pumpkin Fudge

Chocolate, peanut butter, pumpkin, fudge, more peanut butter, more chocolate… all make for a pretty tasty snack! I made this chocolate peanut butter pumpkin fudge the other day, and what can I say — it’s simple, delicious, soft and fudgey, and if you love chocolate and peanut butter, and quick little treats, this recipe is for you :)

I initially planned to just have it as a brownie fudge sort of a treat on a day when chocolate was on my mind a lot. But then once it was made, I thought it needed to be more peanut buttery somehow. Of course I reached for the quickest fix — more of the lovely creamy peanut butter I used inside the fudge. Instant peanut butter snacking mode mission accomplished :P The fudgey brownie-like bottom with creamy peanut butter make for a delicious duo — no fancy / fussy frostings required :)

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I also snuck some pumpkin in there. It’s not super noticeable in flavor, but secret veggies in a dessert are always a bonus, right? ;) If you can’t find / make pumpkin puree then a mashed, soft sweet potato would work well here too, I imagine.

P.S. The serving slices pictured are also quite large — feel free to cut them up into smaller pieces for more servings if you prefer.

Toppings:

Instructions

Process all base ingredients in a food processor until the mixture is combined and begins to stick together and form a ball.

Line a freezer-safe container (I used a small bread pan that’s 6″ x 3″, but anything of a similar size will work) with parchment paper along the base and sides.

Transfer the mixture into the prepared container and press down into a flat shape. Make sure to press the mixture down well — I used the back of a spoon initially to compress it, then covered with another piece of parchment and ran a flat-bottomed object along the top to smooth out the top and press the mixture down even more.

Freeze for 3-4 hours to set. Cut into slices and when ready to eat top with some peanut butter and cacao nibs and enjoy!*

I loved this recipe! As a lover of the sweets, I made this using raisins instead of dates, almond butter instead of PB and persimmon that we have on hand! Definitely worth trying, and super easy to mix and match your own! Thank you for sharing!!!